Heat the stock in a pot with the garlic, gluten-free soy sauce, sesame oil, chili pepper and salt and bring to a boil.
StovePot
2
Turn down the heat and simmer 10 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Add the shrimp and cook 3–4 minutes, until the shrimp turn pink.
Stove
4
Sharpen the stock with the lemon juice and balance with salt to taste.
5
Cook the noodles in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
6
Drain.
Colander
7
Transfer immediately to a bowl of cold water to stop the cooking, and drain again.
ColanderBowl
8
Divide the noodles among the bowls and pour the boiling soup over them.
Ladle
9
Sprinkle the green onion and cilantro on top.
371calories
26 gprotein
46 gcarbs
9 gfat
● protein 28%● carbs 51%● fat 21%
Per serving (434 g), of 4 servings
To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
